Easy Cheesy Broccoli Muffins for Busy Morning Wins
These cheesy broccoli muffins are a breakfast food that works as hard as you do. They bake in 15 minutes, use ingredients you probably already have, and freeze like champions. The texture is soft enough for little mouths but sturdy enough to survive a diaper bag. The flavor is aggressively savory without being weird or fussy.
Servings: 9 pieces
Calories: 107kcal
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Equipment
Ingredients
- 1 Cup Broccoli steamed and finely chopped
- 1 Cup Shredded Cheese preferably Parmesan or cheddar
- 1/8 Teaspoon Pepper
- 1/4 Teaspoon Garlic Salt
- 3 Large Eggs
- 1 Cup All-Purpose Flour
- Cooking spray or grease for the muffin pan
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan or spray with cooking spray.
- Steam the broccoli until tender. Finely chop and remove any excess moisture. I even blot with a towel to make sure all the moisture is removed.1 Cup Broccoli
- In a medium bowl, whisk the eggs.3 Large Eggs
- Add the chopped broccoli, shredded cheese, pepper, garlic salt, and flour. Stir until well combined.1 Cup Shredded Cheese, 1/8 Teaspoon Pepper, 1/4 Teaspoon Garlic Salt, 1 Cup All-Purpose Flour
- Divide the mixture evenly among the prepared muffin cups.Cooking spray or grease for the muffin pan
- Bake for 15 minutes, or until the muffins are set and lightly golden around the edges.
- Let cool for a few minutes before removing from the pan. Serve warm.
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently before serving.
Nutrition
Calories: 107kcal | Carbohydrates: 12g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 183mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 188IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 1mg